Mutton Kola Urandai

Mutton Kola Urandai is a traditional South Indian dish, particularly famous in Tamil Nadu. These spicy and flavorful mutton meatballs are typically deep-fried and served as a snack or side dish. Here's how you can make them at home:

Ingredients:

• 500g minced mutton (keema)
• 2 tbsp roasted chana dal (pottukadalai)
• 2 tbsp grated coconut.
• 2 green chilies, chopped, 1 large onion, finely chopped and 2 tbsp ginger-garlic paste.
• 1 tsp turmeric powder.
• 1 tsp red chili powder.
• 1 tsp fennel seeds (saunf).
• 1 tsp cumin seeds, 1/2 tsp black peppercorns and Garam Masala Powder.
• 1/4 cup fresh mint and coriander leaves, chopped and Salt to taste.
• Oil for deep frying.

Instructions:

1. Prepare the Mutton Mixture:
   Dry roast the fennel seeds, cumin seeds, and black peppercorns in a pan until they release a fragrant aroma. Let them cool, then grind them into a fine powder using a mortar and pestle or spice grinder. In a mixer or food processor, grind the roasted chana dal to a fine powder and set it aside. In the same mixer, add the grated coconut, green chilies, ginger-garlic paste, mint leaves, and coriander leaves. Grind this mixture into a coarse paste. In a large mixing bowl, combine the minced mutton, ground spice powder, ground chana dal, and the coconut-herb paste. Add chopped onions, turmeric powder, red chili powder, garam masala powder, and salt. Mix all the ingredients thoroughly to form a uniform mixture. If the mixture feels too wet, you can add a little more roasted chana dal powder to adjust the consistency. Cover the bowl and refrigerate the mixture for at least 30 minutes to help the flavors meld and make the mixture easier to handle.


2. Shape the Kola Urandai:
   Once the mixture has rested, take small portions of it and roll them into smooth, round balls (about the size of a lime). Ensure the balls are compact and free of cracks.


3. Fry the Kola Urandai:
   Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully drop the mutton balls into the oil, a few at a time, without overcrowding the pan. Fry the balls until they turn golden brown and crispy on the outside. This should take about 5-7 minutes. Use a slotted spoon to remove the fried mutton kola urandai and drain them on a paper towel to remove excess oil.


4. Serving Suggestions:
   Serve Mutton Kola Urandai hot as an appetizer or as a side dish with rice and rasam. You can also pair it with a spicy chutney or sauce of your choice. Enjoy these delicious and spicy mutton meatballs that are full of traditional South Indian flavors!